Serves: 1

Salami Stromboli

  • 4 ounces thinly sliced Uncured Genoa Salami
  • 1 tube of thin crust refrigerated pizza dough
  • ½ cup pizza sauce
  • 1 ½ cups shredded mozzarella
  • 1 large egg, beaten
  • Olive oil, as needed
  • 2 tablespoons of grated parmesan cheese
  • ½ cup pizza sauce (for dipping)
  1. Preheat the oven to 425°F. If you have a pizza stone, place it into the oven at this time.
  2. On a clean work surface, roll out thin-crust pizza dough as much as it will stretch. Spread pizza sauce almost to the edges, leaving about a ½-inch border.
  3. Spread the cheese over the top of the sauce then top with salami.
  4. Then roll the pizza dough creating a pinwheel. Make sure to crimp the ends so the cheese doesn’t melt out and cut slits in the top to allow the steam to escape. Brush with the egg wash.
  5. Place in the oven on a pan or heated pizza stone. Cook for 12-15 minutes until the crust becomes golden brown in color and crispy.
  6. Once cooked, brush with olive oil and sprinkle with grated parmesan cheese. Cut into bite-sized pieces and serve with warm pizza sauce.

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